Pumpkin Chocolate Layer Cake (vegan & gluten-free)
Serves: 6" layer cake
  • Two layer cake:
  • 95g brown rice flour (3/4 cup)
  • 35g buckwheat flour (1/4 cup)
  • 70g sunflower seeds, ground into flour consistency (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1tsp ground ginger
  • ¼tsp ground cloves
  • pinch nutmeg
  • pinch sea salt
  • 100g rapadura sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 240ml pumpkin puree (1 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml plant milk (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • Chocolate ganache: make the night before
  • 170g Amore di Mona chocolate or dark vegan chocolate (6 oz)
  • 240ml oat cream (1 cup)
  • 1tbsp maple syrup
  • ½tsp cinnamon
  • ¼tsp ginger
  • pinch nutmeg
  • Topping:
  • fresh black grapes and blackberries
  • autumnal flowers
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of two 6" round cake baking tins.
  4. In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg, salt and sugar and set aside.
  5. In a small bowl whisk together flax eggs, pumpkin puree, olive oil, milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have thicker muffin consistency. Add more milk if needed.
  7. Spoon the mixture evenly into your prepared tins and level out the surface.
  8. Bake for about 30 to 35 minutes or until a cocktail stick comes out clean, might still be little sticky.
  9. Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.
  10. Repeat the process to make another 2 layers.
  11. To make the chocolate ganache roughly chop the chocolate and place into a small bowl. Place the oat cream, maple syrup and the spices into a small pot and gently heat until the boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down for a bit before placing into a fridge to set overnight into a spreadable consistency.
  12. Once the cakes are completely cool, you can assemble the cake. Place the bottom layer onto a cake plate and using spatula spread with some chocolate ganache. Top with the second cake layer and continue with the third and fourth layer. If the cake feels little wobbly you can insert a bamboo skewer through the centre to keep it stable.
  13. Decorate your cake to your liking with fresh seasonal fruit and flowers.
  14. Enjoy!
This recipe is for 2 layers, I made it twice to get 4 layers. You can double the recipe to make 4 layers at the same time or make the recipe twice, depending on how many 6" cake tins you have.
You can replace the buckwheat flour with any other gluten-free flour of your choice.
Recipe by Nirvana Cakery at https://nirvanacakery.com/pumpkin-chocolate-layer-cake/